Green Smoothie #1

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I think very little is more polarizing than green smoothies. Unless you’re counting religion, politics, and the like, but  in Smoothieland, the green smoothie is the winner. I like the idea of a green smoothie, but I hate tasting a blended salad. It’s awful and weird and reminds me of slime from “You Can’t Do That on Television.” Or the slime that came out of that giant nose on “Double Dare.” Am I the only one that remembers that? Probably.

Anyway, my green smoothie has to have enough chlorophyll to make it green and healthy, but enough fruit and friends to make it taste good. I came up with this one in my search to find a breakfast that actually keeps me full longer than 90 minutes and can get me through a hard workout in the morning.

To whip this one up, you’ll need a pretty solid blender (magic bullet does just fine).

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Makes 2 servings:

One apple, chopped

2 kiwis (with skin on if your blender can handle it)

Handful of romaine leaves

Handful of spinach leaves

1/2 avocado

ice, enough to meet your exacting temperature and thickness standards

small handful of mint

1 vanilla bean, scraped (or a dash of vanilla extract)

2 Tbsp chia seeds

Blend, drink, and enjoy! Or, pour it into a bowl, sprinkle with granola or bee pollen, and eat like you would yogurt.

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Gluten-Free and Vegan Orange, Pomegranate, and Tahini Cake

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Today my mom commissioned me an extremely important task: Dessert, gluten-free style. For some reason, a cake was all I could think of, and I haven’t made a cake in literally YEARS. After borrowing a cake pan from my awesome neighbors, I found a recipe that looks incredible (from my recent addiction, mynewroots.org….Sarah B is a genius and she works in the test kitchen of my dream restaurant in Copenhagen, anyway, I digress) and tweaked it a bit to make it gluten-free and compatible with what I had on hand. See the original recipe here, and see all the other recipes, because have I mentioned they’re really effing good?

Anyway, I once again used my King Arthur Flour whole grain gluten-free flour mix, toasted sunflower seeds (raw seeds toasted on a dry skillet), pomegranate seeds, and lovely oranges. While not quite a gorgeous as the original, it still came out looking mighty tasty.

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Ingredients:

2 cups whole grain gluten-free flour mix

1Tbsp baking powder

1Tsp baking soda

1/4 tsp sea salt

1/2 cup coconut palm sugar

1 1/4 cups fresh squeezed orange juice (plus 2 Tbsp orange zest, and I added some orange bits, since more fruit always strikes me as better)

1/2 cup pomegranate seeds

1/2 cup toasted sunflower seeds

3/4 cup tahini

1 Tbsp apple cider vinegar (reacts with baking soda to add air to the cake….who knew?)

Orange slices

Preheat oven to 350 degrees. Grease a cake pan with coconut oil or your oil of choice. Combine all dry ingredients, whisk together OJ, tahini, and sugar, fold dry into the wet, and add seeds and fruits and apple cider vinegar. I completely forgot to layer the cake, but it turned out very nicely regardless. Fill cake pan, and bake 30-40 minutes. After allowing to cool for 10-15 minutes, remove cake from pan, add orange slices, toasted seeds, and maple syrup. Eat!

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Gluten-Free Morning Glories

The past few days have been cold, foggy, and grey here in Seattle, and I’m finding myself drawn to bright, rainbow-y foods. Well, that and wine, but I’m trying to stick mainly with bright, happy, healthy foods. It works about 90% of the time. So, I decided to whip up a batch of morning glory muffins to make my early mornings a little happier. I used a blend of gluten-free flour from King Arthur Flours from our Christmas trip to Vermont, and I have to say, it’s pretty amazing, but you could safely get away with any whole-grain flour or blend (buckwheat would be mighty nice).

One thing that’s so nice about these little lovelies is that you can toss in whatever you feel like. I happened to have pears, raisins, pumpkin seeds, and shredded carrots, but seriously anything would be really tasty. Okay, not anything, but many things. I think my next batch will have figs, apples, carrots, and maaaaybe chocolate nibs. Delight.

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Recipe: Makes 12 regular-size muffins, and a few wee baby muffins

2 cups whole grain flour

1 Tbsp xantham gum

1 tsp baking powder

1/2 tsp baking soda

pinch salt

cinnamon, nutmeg, cloves to taste

2 Tbsp chia seeds plus 6 Tbsp warm water (whisked together)

1/2 cup maple syrup

1/3 cup unsweetened applesauce

1 cup non-dairy milk of your choice

1 knob coconut oil, melted

1/2 cup shredded unsweetened coconut

1 shredded carrot

1 chopped pear

handful raisins

handful pumpkin seeds

Preheat oven to 350 degrees. Whisk wet ingredients together, mix dry ingredients, and add wet to dry. Add fruits and seeds/nuts. Grease or line muffin tins, and bake roughly 30 minutes. Put in face and EAT (maybe with jam)!

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